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South Korea

Hwayo Distillery

UNIQUE and INNOVATIVE

 

Hwayo is the only whisky distillery in South Korea. It was founded in 2003 in the province of Yeoju, near Seoul. The distillery began by specializing in the production of premium soju, a traditional Korean alcoholic beverage and an important part of Korean culture. With time-honored expertise, and in its neverending pursuit of quality and innovation, the distillery chose to launch an ambitious new project just one year after opening: to create the first Korean whiskey made exclusively from rice. Like the conductor of a symphony, master distiller M. Saehee Moon used traditional soju making techniques as his inspiration to create a refined, innovative whisky, a true reflection of his country and its thousands of contrasts. 

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Using ingredients drawn from nature's bounty

Inspired by the traditional process of soju making, Hwayo chose to use nature's bounty as the primary ingredient in its whisky. The whisky is made from short grain japonica rice cultivated in South Korea, a round, soft rice used for cooking and also for making soju. Water, an essential element in whisky production, is extracted from a natural rock layer with purifying properties, 150 meters underground in Yeoju Province. This allows Hwayo Korean whisky to feature the breadth and potential of Korea's natural resources.

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A production method inspired by soju-making techniques

Hwayo Distillery produces its single grain whisky according to traditional rules, which separate the process into four key steps. First the starter mash is prepared and the rice is polished to 10%. Then the mash is fermented by adding water and yeasts, which turns starch, contained in rice grains, into sugar. Next comes the crucial step of distillation in the pot still, which is done at low pressure to obtain the most refined, delicate flavors. Lastly, the distillate is aged in American oak barrels.

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